Our pro says
Served against the background of a beautifully restored 19th-century pub with décor drawing inspiration from farmhouses across Europe, the daily changing seasonal menu at The Pig’s Head features a lot of crowd-pleasers, which the staff enthusiastically walk you through. This is helpful, given there’s no separate menu for dietary requirements (on this occasion, a gluten intolerance) and the drinks menu is longer than my children’s Christmas wish lists. However, I would happily order the recommended Herbert Hall English sparkling wine again – a lovely glass.
I started with a classic Paddock Farm Tamworth pork scotch egg served with a moreish bacon jam and Bramley apple mustard, which I’m not ashamed to admit my friend didn’t even get a chance to sniff at.
Moving on to small plates, the Adlington Farm buttermilk fried chicken dish with a treacle and malt vinegar glaze didn’t quite hit the mark – the meat was tender and soft but the batter wasn’t crunchy or seasoned enough. But this proved the only bump in what was otherwise a delightful journey. The crispy pig’s head croquette (served atop a creamy parsnip remoulade), a beautiful pulled ewe shoulder (made with sheep that have been raised for seven years and served with crispy potato skins, dining room red cabbage and a fried egg) and an equally stunning plate of 35-day aged Angus beef picanha (a cut of beef taken from the top of the rump, roasted whole before being served thinly sliced) with creamed spinach and beef dripping, and chicken salt chips were all memorable.
And, quite frankly, it would be rude not to finish with the sticky toffee pudding drowned in whisky toffee sauce with clotted cream ice cream. Or, for those braver, the truly indulgent dark chocolate hotpot with salted caramel marshmallows and a scoop of vanilla ice cream, which I suggest you share with an equally brave friend.
Bill for two, including service: £117.60 Atmosphere: 8
Service: 9
Food: 8
Total: 25/30